Attesa Coffee

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Your green coffee partner -“Specialty coffee, responsibly sourced and fully traceable”

05/10/2026

🇮🇳 Now on our Spot Offer list: two coffees from India’s hills, ready to ship from our Warsaw warehouse. 📦

High in the misty hills of Chikmagalur, cool mountain air slows the ripening at Kelagur Heights. Over at Gungegiri, springs run all year, wild figs shade every plant, and peacocks and spotted deer wander between the rows.

Two very different places, two very different cups.

☕️ Kelagur Heights | Arabica, Anaerobic Natural
Stewed plum, strawberry, dark chocolate, winey mouthfeel, brownie finish

Stewed plum and ripe strawberry burst out first, jammy and generous. Dark chocolate settles in underneath, a winey body wraps around every sip, and it ends like brownies warm from the oven. Impossible to forget.

☕️ Gungegiri | Fine Robusta, Washed
Dark fruits, liquorice, black forest cake, rich mouthfeel, long sweet finish

Robusta like you’ve never tasted it. Dark fruits and a hint of liquorice open into a velvety slice of black forest cake, and the sweetness lingers long after the cup is empty.

One bright and wild, the other deep and indulgent. Serve them together and watch the debate begin.

Book now - 📩

01/10/2026

Pop quiz for our roasters and green coffee buyers. ☕

Co-fermented, infused and inoculated all sound precise on an offer list. In practice, they’re easy to mix up, and plenty of real lots don’t fit neatly into one box anyway.

Swipe through, keep score, and drop your result in the comments. No judgement if the bonus round got you. It gets most people. 👀

Want the full breakdown?

Read our latest article - Beyond the Label: Understanding Co-Fermented, Infused & Inoculated Coffees on our website. 👈

🔗Link in bio.

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29/09/2026

🇷🇼 Freshly added to our offer list: three coffees from Rwanda, arriving in our Warsaw warehouse this December. 📦

One country, one Red Bourbon, three completely different cups.

🔸 Red Bourbon | Fully Washed
The cup opens with blackcurrant and a bright twist of lemon, then drifts into bergamot. A creamy body carries it all to a finish that tastes like a freshly brewed cup of Earl Grey. It’s refined, fragrant and quietly unforgettable.

🔸 Red Bourbon | Honey
Dark fruits and black grapes lead, crisp red apple follows, and a buttery body melts into a brown-sugar finish. It’s the comforting middle ground between clean and wild, and it’s very hard to put down.

🔸 Red Bourbon | Anaerobic Natural
It tastes like dessert after dark: wh***ey bonbons, dark chocolate and cherry syrup on a medium body, followed by a long finish that drifts into a berry brownie.

One is bright and tea-like, one warm and honeyed, and one bold and boozy. Three processes, three sides of Rwandan Red Bourbon.

Brew all three and see which side of Rwanda wins the room.

Book now 📩

21/09/2026

Brazil Pre-Orders just dropped 🇧🇷

Big country, bigger flavor. Across Brazil’s sun-drenched plateaus grow the coffees the world can’t do without- smooth, sweet, and full to the brim with body. Left to dry whole in the sun, each lot soaks up that deep, fruit-forward Brazilian warmth.

These come from small family-run sítios, where every batch is tended by hand and steeped in tradition.

Our latest pre-orders feature:

Sítio Maranhão (Red Catuaí) — Natural
Mixed berries, tamarind, brown sugar, creamy mouthfeel with a vanilla syrup aftertaste

Sítio Vangloria (Catucaí) — Natural
Red cherry, raisin, cocoa nibs, creamy mouthfeel with a toffee aftertaste

Two farms, two cups, one comforting classic ☕

Pre-orders are open. Secure your lots or order the samples 🥄📦
DM us for more information 💬

16/09/2026

Indonesia Pre-Orders are now open 🇮🇩

Where the clouds settle low over Aceh’s Gayo Highlands, coffee grows slow and deep. This cool, misty, volcanic corner of northern Sumatra is one of Indonesia’s most storied origins giving coffees a body and richness you can feel in every sip. Then comes the twist: anaerobic co-fermentation, coaxing each lot into a character entirely its own. 🍒

Behind every bag is a community. Permata Gayo is the work of smallholder farmers across villages like Timur Jaya, Balokan, Sumber Jaya, S**a Rame, Wonosari, and Bakongan. And here, coffee is never easy - every harvest comes with the rains. So the farmers persist: greenhouses, mechanical dryers, even hauling coffee to drier ground, all to dry every bean just right. 🌱

Our latest pre-orders feature:

🍪 Cookies | Anaerobic Wet-hulled, Co-fermented
Like dessert in a cup - Nutella cookies, vanilla, and brown sugar, with a mellow body and a Black Forest cake finish

🍈 Guava | Anaerobic Wet-hulled, Co-fermented
Soft and floral - ripe guava, strawberry, and rosewater, with a velvety mouthfeel and a yellow fruits finish

🫐 Blackcurrant | Anaerobic Wet-hulled, Co-fermented
Bright and lively - orange peel, blackcurrant candy, and ginger ale, with a juicy mouthfeel and a vanilla finish

One origin, three unforgettable characters ☕

Secure your lots or order the samples 🥄📦
DM us for more information 💬

11/09/2026

A month ago, the ground shook across parts of Colombia. The strength didn’t.

A throwback to an origin trip we made not long ago, before the earthquake - up into the hills of Huila. The cherry pressed into our palm. The mud that swallowed our boots. The breakfast shared with partners who welcomed us like family.

That same strength is what’s holding Colombia’s coffee communities together now. It always has. And we’re standing right beside them.

📖 Read the full story — link in bio. 🇨🇴

08/09/2026

Stay tuned - fresh off the hills and full of character, new coffees from El Renacer are on their way to our Warsaw warehouse. ☕️

Same farm, same hands, always chasing the next idea. At El Renacer, fermentation is where the magic happens - a little of this, a twist of that, and each lot lands somewhere delicious and unexpected.

🔸 Co-Ferment Strawberry (Caturra)
This one walks in smelling like a bakery. The cherries ferment with real strawberry, and it lands exactly where you’d hope - strawberry milk, toffee, a warm hit of gingerbread, and a long chocolate finish that doesn’t want to leave. Sweet, mellow, unapologetic.

🔸 Co-Ferment Passionfruit (Caturra)
Same idea, opposite mood. Where the strawberry is cozy, this one’s bright and wide awake - tropical fruit up front, a squeeze of lemon, then it settles into vanilla cake. Juicy, zippy, complex. The kind of cup that keeps you guessing between sips.

🔸 Decaf Cherry Co-Ferment (Caturra)
And for the plot twist - a decaf that refuses to act like one. Cherry co-fermented and full of personality: strawberry yogurt, cherry liquor, a curl of cinnamon tea, all wrapped in a syrupy body and cacao nibs on the close. Proof that “no caffeine” doesn’t have to mean “no fun.”

Three cups, three stories, one farm that never stops experimenting - the hard part is picking where to start.

Book Now! 📩 📦

04/09/2026

The hidden currency squeeze behind your Colombian coffee. 🇨🇴☕️

Sometimes the biggest force on a coffee price isn’t supply or demand - it’s currency. And in Colombia this year, it’s doing a lot of the quiet work, alongside a market still absorbing August’s earthquake.

Swipe through for the highlights. 👉

🔗For the full breakdown, head to the article on our website - link in bio.

Curious what this means for the coffees on your list? DM us or drop a line to [email protected] 📩

01/09/2026

New in Warsaw, PL Warehouse: Nicaragua, like you’ve never tasted it. 🇳🇮

Quick question: what happens to a coffee cherry after the bean comes out? 🍒

For most of the supply chain, it’s a waste stream. But somewhere in the Nicaraguan highlands, a grower looked at that ruby-red skin and asked a better question - what if this is the good part?

Meet cascara - Spanish for “husk” - the sun-dried fruit of the coffee cherry. Not a byproduct. Not a leftover. The whole point, finally getting its moment. ✨

From Matagalpa and Jinotega - the mountainous core that grows 75% of Nicaragua’s coffee. Cool nights. Volcanic soil. Farms at 1,300–1,600m. Only the reddest cherries, picked by hand, then months of slow sun-drying, every layer separated with care. Patient work and you can taste it.

Brew it like tea and it blooms - chamomile, honey, ripe mango, stone fruit, a bright snap of acidity. Clean, sweet, refreshing.

Nothing wasted, nothing rushed and not much of it, either.

Some stories deserve to be tasted. This is one of them. ☕️

Book now! 📩 📦

31/08/2026

Sourcing Brazilian coffee in the months ahead? Start here. ☕️

Record 2026/27 harvest - but a wet start has delayed arrivals and kept prices high. Bigger harvest, not necessarily easier sourcing.

Our new report: harvest timing, quality, price outlook and supply at origin. Plan with clarity, not guesswork.

Good coffee, worth the wait. 🇧🇷

🔗Read the full Brazil 2026/27 Harvest Report on our website- link in bio.

Adres

Entrade 569, Duivendrecht
Amsterdam
1114AA

Website

https://attesacoffee.com/

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